Sprout, black pudding & apple röstis

Make tasty potato röstis with apple, Brussels sprouts and black pudding. Cumin and garlic boost the flavour for a tasty side dish, supper, or brunch

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 553
  • fat 39g
  • saturates 7g
  • carbs 31g
  • sugars 11g
  • fibre 4g
  • protein 17g
  • salt 1.3g


  • 1 medium potato, peeled and halved
  • 1 large apple, peeled
  • 100g Brussels sprouts
  • 100g black pudding
  • 1 garlic clove, crushed
  • 1 tsp cumin seeds
  • 3 tbsp vegetable oil, plus a little extra
  • 2 eggs
  • parsley, to serve


  1. Put the potato in a bowl, cover with cling film and microwave on high for 4 mins until partially softened, then leave to cool slightly. Meanwhile, grate the apple and sprouts, to their cores, into a clean tea towel, then grate the potato on top and use the tea towel to squeeze out as much moisture as possible. Tip into a bowl, crumble in the black pudding, add the garlic and stir through the cumin seeds. Season generously.

  2. Heat 1½ tbsp oil in a frying pan over a medium heat. Add half the potato mix, flatten with the back of a spatula to a thickness of around 1½ cm and fry for 3 mins. Put a plate on top of the pan, flip the rösti over, slide back into the pan and cook for 3 mins on the other side. Once golden, set aside, covered with some kitchen foil, and repeat with the remaining mixture to make a second rösti.

  3. Meanwhile, use a separate pan to fry the two eggs in a little oil. Serve each rösti topped with a fried egg, some cracked black pepper and a scattering of parsley.

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